Way back in 2011, I asked Kanin Club's Mariela Luna for resto recommendations for Tagaytay. She would know because Kanin Club's first branch was in Sta. Rosa. Then she revealed that she was in town, that she and the love of her life Tony Cancio had a farm, why not come over?
So I found myself with my girlfriends over at Cafe Breton Farms on a rainy evening in 2011. To discover the best pizza in the archipelago.
Apparently Tony was obsessed with pizza. He and Mariela have traveled the world in search of the best pizza, studying flavors and textures. Then he had this oven installed in the farm. It looks like a charcoal brick oven. There's a dude that customizes. And so me and my girlfriends were happily guinea pigs for the night.
A few months later, at the height of the Habagat, Mariela and Tony kindly opened their home once again this time to our VIP from Singapore, the Miele Guide's Aun Koh. And I was fortunate to have a taste of this pizza once again.
Of course being in Tagaytay there is a home court advantage: the herbs are exceptionally fresh. Like the arugula on this pizza:
A few months later, in a selfish attempt to convince them to offer their pizzas to the public sooner than later (it was in the plan but in true fashion they wanted it to be perfect), I wrote about them in the Sunday Inquirer Magazine in a wrap on the country's best pizzas:
LOOKING FORWARD Let’s pray that Mariela Luna and Tony Cancio of Kanin Club and Cafe Breton finally share with the public the pizza that they serve but to a few lucky guests at their farm in Upper Silang, Cavite. It uses fresh Italian oregano and arugula right from their garden and is baked in their personalized brick oven.Fast forward October 2013. I was surprised to find out that a Cafe Breton had opened at Magallanes and *woohoo!* serving Tony's pizza!!! Kulang na lang mag cartwheel ako sa excitement.
They only have four kinds: Pepperoni, Margherita, Hawaiian and Puttanesca. But they all have that lovely light crust and cheese glorious cheese. Last Sunday my church family and I returned and I downed six slices (1 of each flavor + repeats of the Margherita and Pepperoni) in one sitting (burp).
The difference is primarily in the dough. It's just like with pandesal - the way that it's toasted is gentler (although pugon is wood-fired vs charcoal) and the dough comes out lighter for some reason. And just like pugon pandesal, I can down these pizzas like there was no tomorrow.
The herbs are not as fresh as those right off the farm. The basil on the Margherita is flattened on it and baked with it BUT when you bite into it, boom!
The place has the same quaint Breton feel. I hear that they are considering reopening in Malate again soon, where it all started. I hope so!
Cafe Breton
Magallanes
No reservations required. Open everyday. Last call at 9ish.
Wheelchair accessible.
